chia has a very good ratio of omega-3 oil to omega-6 oil; with 20-30% protein, 35% oil, 25% fiber. Gluten-free and very low-sodium. Contains the important mineral boron, a catalyst for the absorption of calcium.

plant part used

seed

processing

whole

why buy chia seed?

chia seed is highly nutritious and it has many uses

b.buying & keeping

general guidelines and tips

storage tips

Store in an airtight container away from heat, light and moisture. Chia seeds are very stable and can be easily
stored without refrigeration.

appearance & aroma

The tiny seeds are grayish-brown, with no detectable aroma.

c.uses

try something new

culinary

Use to thicken foods, to make puddings, add directly to
salads, soups and baked goods. The seeds can also be sprouted to produce
microgreens for salads, sandwiches and wraps.

d.flavor profile

chia seeds

culinary companions

other chia suggestions

The seeds have a mild, nutty flavor and can be enjoyed on salads, cereal, yogurt
or ground up and baked into wholesome breads and muffins. A popular drink in
Mexico is the chia fresca—made with 2 teaspoons of seeds stirred into a glass
of water with lime and sugar.

e.recipes

chia seeds

Culinary

f.what else you should know

chia seeds

To the ancient Aztecs, chia seed was not only a food staple but was also
regarded a valuable commodity or currency in the trade or exchange of
other goods. Although they couldn’t have known the full nutritional and
antioxidant value of the tiny seed, they did observe its effects and
gave named the plant chia, which means “strength.”

Chia seed is equally valued today as a superfood because it is abundant
in protein, essential vitamins and minerals, amino acids and
antioxidants, including quercetin and kaempferol. In terms of fiber, a
mere one-ounce serving (about 2 tablespoons) provides more than 40% of
the recommended daily intake of dietary fiber.

In the 1980's chia seed experienced kitsch notoriety as Chia Pets;
when watered, the seeds grew into green hair on terracotta figurines.
Fortunately today, better use of chia has been rediscovered.

g.using chia seed

chia seeds in water (or other liquids)

Soaking chia seeds is the most common way to eat them. They can absorb a
large amount of liquid in a rapid amount of time, between 10-12 times their
volume, in under 10 minutes.

a basic chia seed gel recipe

• add &frac13; cup of seeds (2 oz) to 2 cups of
water
• stir the mixture well and pour it into a sealed container
• refrigerate until you are ready to eat it (stays up to three weeks)

This recipe yields around 17 oz of chia seed gel. You can begin to eat the gel
almost immediately if you like—however 8-9 minutes is the approximate time for the gel to be formed.
Letting the chia seeds to sit for even longer (a few
hours) will allow even more of the nutrients to be accessible.

It is popular to create a batch of chia seed gel and leave it in the fridge for as-needed future use. You might add it to
smoothies, mix it with salad dressings, puddings or granola, or simply take it
by the spoonful.

mixing in more than water

As mentioned above chia seeds will absorb anything; they don't have to be soaked in
water. Try chia seed with other beverages. For example, chia seed will offset the
intense sweetness of the apple juice. Nut milks are other popular liquids that allow the creation of
creamy pudding-like drinks and a subtler sweetness. Also try blending fruits (bananas or persimmons) and stir
the chia seed into that mixture.

Again, the longer the seeds are left to soak, the
more their nutrients will be readily available to you.

Ten Raw Chia Seed Recipes

Some of these recipes may seem quite peculiar or unfamiliar to those who are not accustomed to eating raw. We encourage you to try them out though and to perhaps use them as a 'spring-board' for creating and enjoying your own chia recipes. All of these recipes are based on one person eating.

Basic Chia Seeds Gel

Chia
Water

Mix 1/3-cup chia seeds to 2 cups water. Stir. This is the 'basic gel' recipe that can be stored in your fridge and used as required.

Blend the apples and six of the dates together. Transfer that mixture into a bowl and stir in the chia seeds and mulberries. Chop down the remaining 2 dates into pieces and stir those in too. Leave to soak for at least 10 minutes before consuming.

Blend the banana and papaya flesh together. Put the figs in this mixture and leave it to soak overnight. Blend the whole mixture, including the figs, the next day. Stir in the ground chia seeds. Serve.

Drain off most of the prune soak water and put the chia seeds to soak in the prune soak water. Blend together the prunes with the spirulina and a small amount of the soak water. Stir the spirulina/prune mixture into the soaked chia seeds. Leave the chia to soak for at least 10 minutes before consuming.

Blend together the bananas and persimmons. Pour out the mixture into a bowl. Stir in the chia seeds, maca, cinnamon, gojis and pumpkin seeds. Leave the chia to soak for at least 10 minutes before consuming.

Chia seed is an ancient Mayan staple obtained from the Mexican native chia plant or Salvia hispanica, named after the Mayan word “strength.” This modern super food was aptly named since the seeds were known by several indigenous peoples to promote endurance. In fact, chia seed was often the only source of nutrition consumed by the ancient Aztecs and southwestern tribes of the U.S. while traveling great distances.

Nutritionally speaking, chia seeds pack a wallop. It consists of about 30% protein, and an abundance of vitamins A, B, D, E and K as well as alpha-linolenic and linoleic acid, which are essential fatty acids the body cannot manufacture on its own. In addition to containing calcium, copper, iodine, iron, magnesium, manganese, niacin, phosphorus, potassium, silicon, sodium, sulfur, thiamine, and zinc, chia seed is the richest plant-based source of omega-3. It is also an excellence source of soluble fiber, and a mere quarter cup of chia seeds supplies as much calcium as three cups of milk, as much magnesium as ten stalks of broccoli, 30% more antioxidants than blueberries, and 25% more dietary fiber than flaxseed.

The seeds have a mild nutty flavor and can be enjoyed on salads, cereal, yogurt, or ground-up and baked into wholesome breads and muffins. However, soaking the chia seeds is the most common way to eat them. They can absorb a large amount of liquid in a rapid amount of time, between 10 and 12 times their volume in under 8 minutes. Just add the chia seed gel to smoothies. Mix it up with salad dressings, puddings, or granola, or simply take it by the spoonful.

To make a basic chia gel, simply add 1/3 cup of seeds or 2 oz. to 2 cups of water. Stir the mixture well and then leave it in your refrigerator in a sealed jar. This will yield around 17 oz. of chia gel. You can begin to eat the gel almost immediately if you like. Just nine minutes is enough time for the gel to be formed. Allowing the chia seeds to sit for even longer, such as a few hours, will allow even more of the nutrients to be accessible. So many people like to make up a batch like this and leave it in the fridge. It will stay good for about three weeks. Then you can just reach into the fridge and take out some of the ready-made gel whenever you need it.

Chia will absorb anything, so you don’t just have to soak it in water. We like soaking it in things like apple juice, for example. That way, the intense sweetness of the apple juice is also offset by the chia and its great taste. We also often blend fruits such as bananas or persimmons then stir the chia into that mixture. Again, the longer the seeds are left to soak, the more their nutrients will be readily available to you. Still, you can easily eat a meal like this, 10 minutes or less after preparing it.

To experience this wonder food order your chia seeds today by visiting herbco.com. There you can also use several recipes using chia seeds and chia gel. While you are there be sure to check out the hundreds of other herbs, spices, teas and herbal supplies available from Monterey Bay Spice Company.